Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be… — Gail Simmons Copy Share Image
There's not a single chef I know of that does not think about the politics of the food they're serving. — Gail Simmons Copy Share Image
I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have… — Gail Simmons Copy Share Image
Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be… — Gail Simmons Copy Share Image
There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need… — Gail Simmons Copy Share Image
I had decided I wanted to write about food, and I knew the only way to do that is to speak with… — Gail Simmons Copy Share Image
I have a mantra in my head that there will always be another meal. I can put my fork down, knowing there… — Gail Simmons Copy Share Image
The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the… — Gail Simmons Copy Share Image
Like baseball, food will never go out of style; we will always need to eat and we will always find it entertaining.… — Gail Simmons Copy Share Image
At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days.… — Gail Simmons Copy Share Image
I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and… — Gail Simmons Copy Share Image
Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New… — Gail Simmons Copy Share Image
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious. — Gail Simmons Copy Share Image
You know, I lose patience really easily; I'd rather shop in the grocery store than in the department store. I can pick an apple… — Gail Simmons Copy Share Image
I also have a soft spot for spicy chicken wings. They are always best eaten at dives and sports bars, like Wogie's in the… — Gail Simmons Copy Share Image
I spend so much time in Los Angeles and normally stay at a corporate apartment when shooting 'Top Chef: Just Desserts,' but when I… — Gail Simmons Copy Share Image
Eating a lot is an occupational hazard but it's a pretty great problem to have. I spend a lot of time eating sweets on… — Gail Simmons Copy Share Image
I sit at this really weird crossroads. My job requires me to take in calories. I take care of myself. I eat healthy. I… — Gail Simmons Copy Share Image
There's not a single chef I know of that does not think about the politics of the food they're serving. — Gail Simmons Copy Share Image
Patience was not something that came naturally to me, but in cooking it is the quintessential skill. — Gail Simmons Copy Share Image
I cannot go to Montreal without going to Beauty's, my favorite place for breakfast, where I have the Mish-Mash omelet with hot dogs, salami,… — Gail Simmons Copy Share Image
